Cinnamon Stack Biscuits
Recipe by Winnifred Jardine
2 cups all-puropose flour
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
3 tablespoons sugar
½ cup shortening
2/3 cup milk
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon
In a large mixing bowl, stir flour, baking powder, cream of tartar, salt and sugar together. Cut shortening into the dry ingredients and mix well—until mixture resembles coarse crumbs. Add milk and mix until it forms a ball. Turn dough onto a lightly floured surface and roll it into a 16×10 inch rectangle. Brush with melted butter; sprinkle with mixture of ¼ cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 for 12 to 15 minutes. Makes 12 biscuits.
“It is my hope and prayer that we may not become so caught up in the pressures of the season that we place our emphasis on the wrong things and miss the simple joys of commemorating the birth of the Holy One of Bethlehem,” –President Thomas S. Monson
I LOVE these rolls. These rolls are very soft in texture and melt-in-mouth yummy. I make these the night before and let them rise in the fridge all night. They are so simple and so good.
- 3 tablespoons active dry yeast
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 1 cup butter, diced
- 1/2 cup white sugar
- 2 teaspoons salt
- 2 cups scalded milk
- 2 eggs, lightly beaten
- 6 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Cream Cheese Frosting
- 1/2 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk
I’d like to make these in my crockpot over Christmas.
SLOW COOKER CINNAMON ROLLS
Recipe source: 12 Tomatoes (on Facebook)
Dough: (or 1 batch 30-Minute Dough, optional)
- 3 1/3 cups all-purpose flour
- 1 1/4 cups warm water, divided
- 2 tablespoons maple syrup
- 3 teaspoons active dry yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 1/2 cups powdered sugar
- 1 (3 oz.) package cream cheese, room temperature
- 2-3 tablespoons milk or heavy cream
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- In a small glass, pour yeast into 1/2 cup warm water and stir together. Let sit 5-10 minutes, or until mixture is frothy.
- Combine 2 1/2 cups flour, yeast mixture and remaining warm water, maple syrup and salt in a large bowl or mixer.
- Mix until a shaggy dough comes together, gradually adding more flour until dough is smooth.
- Let dough rest 10 minutes, then turn out onto a lightly floured surface.
- For the filling: whisk together brown sugar, sugar, cinnamon and nutmeg in a small bowl and set aside.
- Roll dough out to a large rectangle of 1/8-inch thickness and trim off uneven edges.
- Brush melted butter over the dough, leaving a 1/4-inch border around the edges, then sprinkle cinnamon sugar mixture evenly over the butter.
- Take the long side of the dough and tightly roll it away from yourself to create a long log.
- Pinch the seam firmly so the edges stay together, then cut off a small piece from both sides so the edges are even.
- Cut roll into 8-10 equal pieces, line your slow cooker with aluminum foil, and place cinnamon buns swirl side up in the foil.
- Layer up two layers of paper towels and place them over the slow cooker. Put the lid on and turn slow cooker on HIGH. Cook for 1 1/2-2 hours.Note: begin checking rolls at 90 minutes to see if they’re still doughy or not.
- For the frosting: in a large bowl or mixer, cream together cream cheese, butter and vanilla extract until creamy.
- Alternate between adding powdered sugar and heavy cream until desired sweetness and consistency is reached.
- Extract aluminum foil from slow cooker and transfer cinnamon rolls to serving platter. Drizzle frosting over the top and enjoy!
Recipe adapted from Creme de la Crumb
I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.